Homemade Gravy Mix

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  • You know the packets of dry gravy mix? The ones at the store? You can make your own Homemade Gravy Mix in just a few steps!

    Homemade dry gravy mix in a measuring spoon

    Brown Gravy Mix

    I know folks hate perosnal stories from bloggers, but I want to share with you that I just realized many of my posts that use the word bouillon autocorrected to bullion.

    So my beefy recipes are pure GOLD! LOL.

    How to Make Gravy Mix

    Now onto the informational stuff. Most of what gravy mix is made out of is flour. Yep, a thickener. What you need for brown gravy mix:

    • Thickening agent
    • Seasoning
    • Liquid

    These three items can be customized to your preference and liking, but are the 3 essential things you’ll need to make a delicious homemade gravy mix.

    Dry brown gravy mix on a cutting board

    Generally the thickening agent is flour, cornstarch or arrowroot. Since flour is the cheapest, most store bought gravy mixes use it. But you can certainly use one of the alternatives.

    The second is seasoning. Beef bouillon (not to be confused with gold bars LOL) is the most common of the seasonings with the second being salt, of course.

    Dry gravy mix in a glass container

    What is beef bouillon?

    It just dehydrated beef stock so you get all the flavor of the stock without any liquid. This makes it shelf stable with no refrigeration needed.

    It comes in the form of a packed cube or also granular and is commonly mixed with vegetable stock, salt and a few other seasonings.

    Some of the seasoning might also come from drippings from whatever dish you are making. That is fine too.

    Homemade gravy mix in a glass storage container

    The last element is liquid. Since gravy mix already uses beef bouillon, you can also use beef broth or stock and add even more beefy flavor or just water.

    Fat is the last piece of homemade gravy mix and totally optional. If you are using drippings, then you’ll get a little bit of this from that ingredient. Otherwise it takes the form of rendered bacon grease, butter and sometimes cream. All are totally acceptable.

    Regardless of what type of gravy you are making, I strongly suggest waiting until the very end to season with SALT. Nearly all of the ingredients for making gravy have the potential to be salt and you don’t want to over salt the sauce!

    Glass jar labeled for gravy mix

    To prepare gravy, in a small saucepan melt butter or meat drippings and add in one cup of water. Next, add in two tablespoons of the homemade brown gravy mix and whisk until smooth. You can add salt and pepper to taste if needed.

    If you do have salty gravy, here are a few ways to correct the problem:

    • Add potato chunks to absorb salt. Cook for 15 minutes, then remove potato.
    • Counterbalance with sugar and/or ground black pepper.
    • Dilute your mixture with additional turkey stock, water and unsalted butter.
    Homemade gravy mix in a copper spoon

    If you want to further customize your homemade gravy mix, here are a few ideas:

    • Use seasoned salt
    • Dry Italian seasoning
    • Dry Ranch Seasoning
    • Grated garlic
    • Grated onion
    • Garlic powder
    • Onion powder
    • Minced giblets
    • Pan drippings
    • Fresh or dried herbs

    From there, here are some items to serve your brown gravy on meatloaf, salisbury steak, cube steak, any type of beef, mashed potatoes, corn or anything else you want smothered in deliciousness!

    Close up of dry gravy mix

    More homemade gravy recipes:

    Questions you might have about how to make this gravy mix recipe:

    Can I make this into a chicken gravy? Sure thing! Just substitute out the beef bouillon for chicken or even vegetable bouillon.

    What are pan drippings? Sometimes I forget to start with the basics. Drippings is the collective term for what is left in the roasting pan after cooking your turkey, what has “dripped” off.

    This is usually a combination of fats, juices and seasoning. As you can imagine, this is like a flavor bomb! A little goes a long way.

    Can you freeze gravy? Sure! Just make sure to store in an airtight container. It might defrost a little thick, but thin it out with water, stock or wine and it’ll be just fine.

    What is in dry gravy mix? Only a few ingredients and probably most you already have on hand.

    • Beef bouillon
    • Salt
    • Pepper
    • Flour

    But there are a ton of ways to customize your homemade gravy. Scroll up for me easy ideas!

    What is the best way to reheat gravy? In a saucepan over medium-low heat. Gravy will most likely thicken, so just whisk in water until smooth. You could also use stock or wine to thin it out.

    How do I use arrowroot or cornstarch? Simply use 2-3 tablespoons in replace of the flour. Note that using either of these will change the color and texture of your gravy slightly. Not in a bad way, just a little different.

    Homemade gravy mix for Pinterest

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    dry gravy mix
    Print Recipe
    4.42 from 31 votes

    Homemade Gravy Mix

    Forget the ready gravy mix, make your own Homemade Gravy Mix with just a few ingredients and no time at all!
    Prep Time5 mins
    Total Time5 mins
    Course: Sauce
    Cuisine: American
    Keyword: brown gravy mix, homemade gravy mix
    Servings: 4
    Calories: 86kcal


    • 3 tablespoons beef bouillon granules*
    • 3/4 cup flour
    • 1/2 teaspoon ground black or white pepper


    Dry Mix:

    • Mix all three ingredients in an airtight container and keep in a dry place for up to 6 months.

    To prepare gravy:

    • In a small saucepan, melt 2 tablespoon unsalted butter OR 2 tablespoons meat drippings with 1 cup water, add 2 tablespoons of gravy mix, whisking until smooth. Season with fine sea salt and freshly ground pepper to taste.
    • If you've tried this recipe, come back and let us know how it was!


    If you are using a cubed beef bouillon, use the back of a spoon to break it apart.
    How do I use arrowroot or cornstarch? Simply use 2-3 tablespoons in replace of the flour. Note that using either of these will change the color and texture of your gravy slightly. Not in a bad way, just a little different.


    Calories: 86kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg
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